This recipe evolved from a sauce served beside fresh grilled trout that I enjoyed in a tiny little restaurant in the Village of Taunton, Devon England. They catered to vegetarians. The one exception was locally caught fish. Simply prepared with fresh ground black pepper, and a squeeze of fresh lemon after my trout had been grilled in a fish basket over an open flame. The creamy and spiciness of their mock aoli was the perfect accompaniment to the fish as well as its sides of boiled new potatoes and roasted brussel sprouts.
- 3 large roasted garlic cloves, peeled and any germ removed
- 12oz firm silken Tofu
- 2 tbsp Mustard
- 3 tbsp olive oil
- 2 tbsp Tarragon & Garlic Vinegar
- A sprinkle of Chive blossom salt (optional)
- A sprinkle of Picante Passion or Cayenne Pepper
Have all ingredients at room temperature. Combine garlic, tofu, oil & mustard. Blend at medium speed until smooth. Add vinegar, salt and spice then and blend. Chill. Serve with roasted vegetables, hot or cold meat, fish or chicken or instead of mayonnaise.
Enjoy this recipe with:
Photo Cresit: Julie T Cecchini
Photo Credit: Julie Cecchini